Monday's kimchi pizza was so good that I was inspired to make kimchi "pizza rolls". I had leftover wonton wrappers from the cheddar pumpkin wonton cups, and it turns out that they're absolutely perfect for making pizza rolls, too. I haven't had a pizza roll in forever. I borrowed the method from America's Test Kitchen and it worked perfectly. You can fill them with anything that you like, and I'm sure that their classic cheese and tomato sauce-filled version is absolutely delicious. I opted for a simple mixture of kimchi, sour cream, and shredded Monterrey Jack. I was definitely worried about the filling seeping out, so I went a little on the conservative side when filling them up. They fried up perfectly, though, and I don't think I needed to worry so much. Next time I'm going to try filling them up just a little bit more. I served them with two different dipping sauces, but the cilantro lime mayo was definitely my favorite. This recipe isn't the quickest recipe ever, but it is easy and you can make a whole bunch at once and freeze them for later.
Kimchi "Pizza Rolls"
Yield: 50 pizza rolls
Method adapted from America's Test Kitchen (the recipe is free, but you do have to log in to view it)
50 wonton wrappers (I used Nasoya brand)
2 cups shredded Monterrey Jack
2 cups drained and finely chopped kimchi
3 tbsp. sour cream
Vegetable oil, for frying
Line a rimmed baking sheet (one that fits in your freezer) with parchment paper and dust evenly with cornstarch.
To make your filling, stir together the shredded cheese, kimchi, and sour cream.
Place about a teaspoon of the filling in the center of each wonton wrapper and press to flatten. Lightly brush the edges of the wrapper with water to moisten. Fold the bottom half of the wrapper over the filling, then fold over again and roll so the seam is down. Press the wonton around the filling to squeeze out any air, then press the edges firmly to seal.
Transfer, seam side down, to the prepared baking sheet. Repeat with remaining wonton wrappers and filling, placing parchment paper dusted with cornstarch between layers. Freeze until firm, at least 1 hour. (If you want to freeze them for frying later, wrap the pan tightly in plastic wrap. According to America’s Test Kitchen, they’ll stay good in the freezer for 1 month.)
Add about 2 inches of oil to a large Dutch oven (or cast iron skillet, just be careful) and heat over medium-high to about 375 degrees. Transfer the pizza rolls to the hot oil a few at a time (as many as you can without overcrowding) and cook, stirring and flipping occasionally, until golden brown. Allow to cool and drain for about 5 minutes on a wire rack or a paper towel-lined plate. Serve with kimchi-mayo or cilantro lime mayo.
No real recipe here, all I do is mix a little of the drained kimchi "juice" into mayo at a 1:1 ratio. It's good!
Cilantro Lime Mayo
2 tbsp. chopped cilantro
2 tbsp. mayo
1 tbsp. sour cream
Juice of 1/2 a lime
Pinch of salt
Thoroughly mix together all ingredients.